Eggplant Batata Bhaji / Vaangi Batata Bhaji

Time 30 min

Ingredients

Eggplant /Brinjals 3-4 medium size chopped into cubes

Potato 2 medium size chopped into cubes

Finely chopped onion 2 medium size

Finely chopped tomato 2 medium size

Red chili powder 1 tsp and ginger garlic paste 1/2 tsp / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Jaggery 1/2 tsp

Water 1/4 cup

Coriander 1 tsp for garnishing

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder fry for about 2-3 min. Stir fast to avoid burning. Keep the low flame. Now add chopped brinjal and potato to the pan and mix well for 2-3 min. Then add water, jaggery, salt, mix well. Cover with lid. Cook on low flame for about 10-15 min till brinjal and potato are cooked properly. Garnish with coriander and serve hot.

Tip
If you add more oil (2.5 tbsp) then u don't need to add water to cook the brinjal and potato. Just cover with lid and cook on low flame.

Potato / Batata Bhaji 1

Time 30 min

Ingredients

Potatoes 2 medium size

Onion 2 medium size (peeled and chopped lengthwise)

Curry leaves 5-6

Ginger Garlic paste 1/4 tsp

Green chilies 3-4 

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Oil 1 to 1.5 tbsp

Coriander and fresh grated coconut for garnishing

Salt to taste

Method

Cook potato in pressure cooker for 3-4 whistles. Bhaji doesn't taste good it potatoes are overcooked. Allow it to cool. Peel off potato and cut into cubes.

Heat the oil in pan. Add cumin seeds, mustard seeds, curry leaves. After mustard seeds pops out, keep low flame. Then add onion, green chillies, ginger garlic paste, fry till onion turns golden brown. Then add cut potatoes, salt and coriander, mix well. Keep for 4-5 min. Turn off the flame. Garnish with grated coconut

Tip

I usually avoid adding coconut for the sake of cholesterol.

Paneer Corn Masala

Time 30 min

Ingredients

Boiled corn -1 cup

Paneer 1/4 cup cut into cubes

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

5 in 1 masala 1 tsp or ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 1 or 1.5 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 1/2 cup

Coriander 1 tsp for garnishing

Oil 2 tbsp

Butter 1 tsp

Salt to taste

Method

Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add, 5 in 1 masala or ginger garlic paste. Fry and mix well for about 3-4 min. Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder, Garam masala fry for about 2-3 min. Sir fast to avoid burning. Now add boiled corn. Mix well, Fry and stir well for 5-6 min. Then add salt. Mix well. Add water around 1 tbsp, cover pan with lid and cook on low flame for about 8-9 min. Pl check for water level otherwise it will get burn. Switch off the flame. In separate pan take butter fry panner till it becomes golden brown. Add paneer at the time of serving.